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🍽️ Homemade Ricotta Ravioli

741 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 pinch salt
• 1 tbsp olive oil
• 1 bunch basil
• 2 garlic cloves (finely chopped)
• 300 g ricotta
• 1 egg
• 100 g parmesan (grated)
• salt
• cayenne pepper
• 2 tbsp butter

Instructions

1. 1. Put flour, 4 eggs, a pinch of salt, and some oil into a bowl.
2. 2. Knead the ingredients into a smooth, elastic dough.
3. 3. Make sure the dough is not too soft.
4. 4. Wrap the dough tightly in cling film.
5. 5. Let the dough rest for 30 minutes.
6. 6. Finely chop the basil leaves.
7. 7. Mix the basil with garlic, ricotta, one egg, and grated Parmesan.
8. 8. Season the filling with salt and cayenne pepper.
9. 9. Roll out the dough thinly using a pasta machine or on a floured surface.
10. 10. Cut out circles approx. 8 cm in diameter from the dough.
11. 11. Place one teaspoon of filling in the center of each dough circle.
12. 12. Fold the dough circles into a half-moon shape.
13. 13. Press the edges firmly together to seal them.
14. 14. Press the edges firmly again with a fork.
15. 15. Let the finished ravioli dry for about 1 hour.
16. 16. Bring salted water to a boil.
17. 17. Cook the ravioli for approx. 5 minutes.
18. 18. Remove the ravioli from the heat as soon as they float to the surface.
19. 19. Drain the ravioli well.
20. 20. Toss the ravioli briefly in hot butter.
21. 21. Serve the ravioli immediately.

Nutrition per serving

• kcal: 741
• Protein: 33 g · Fett/Fat: 33 g · Carbs: 78 g